Strawberry wreath of choux pastry with vanilla cream

Ingredients

Directions

1. 1

   Bring milk, 1/8 litre water, salt and butter to the boil in a saucepan. Add the flour at once and stir with a wooden spoon until the dough comes off the bottom of the pot as a lump. Put the dough into a bowl and immediately add 1 egg. Let it cool down for about 5 minutes, then stir in the remaining eggs one after the other. Let the choux pastry rest for about 30 minutes. Line a baking tray with baking paper and draw a circle of (26 cm Ø).

2. 2

   Pour the dough into a piping bag with a large star-shaped spout. Spray 12 thick tuffs into the circle as a wreath close together. Place an ovenproof dish with hot water on a grate, the lowest shelf in the preheated oven (electric range: 225 °C/ gas: level 4). Push the baking tray on the 2nd rail from below into the oven and bake for approx. 30 minutes. Carefully cut the lids off the finished hot wreath with scissors and let the wreath cool down. Mix icing sugar and lemon juice to a smooth glaze and colour with red food colouring. Spread the cooled choux pastry lids with it and let them dry. In the meantime soak gelatine in cold water. Carefully wash the strawberries, drain well. Clean the fruits and, except for a few for decoration, cut them into slices. Beat cream, vanilla sugar and sugar until almost stiff.

3. 3

   Mix icing sugar and lemon juice to a smooth glaze and colour with red food colouring. Spread the cooled choux pastry lids with it and let them dry. In the meantime soak gelatine in cold water. Carefully wash the strawberries, drain well. Clean the fruits and, except for a few for decoration, cut them into slices. Beat cream, vanilla sugar and sugar until almost stiff. Squeeze out the gelatine, dissolve and slowly pour into the cream while beating. Pour vanilla cream into a piping bag with a large star-shaped spout and squirt onto the wreath in a loop. Spread strawberries on top and squirt the remaining cream in small tuffs on top. Press the glazed choux pastry cones on top and chill the wreath for about 30 minutes. Just before serving, dust with icing sugar and serve decorated with strawberries and lemon balm

4. 4

   Squeeze out the gelatine, dissolve and slowly pour into the cream while beating. Pour vanilla cream into a piping bag with a large star-shaped spout and squirt onto the wreath in a loop. Spread strawberries on top and squirt the remaining cream in small tuffs on top. Press the glazed choux pastry cones on top and chill the wreath for about 30 minutes. Just before serving, dust with icing sugar and serve decorated with strawberries and lemon balm

5. 5

   waiting time approx. 3 1/2 hours